A simple and delicious Boneless Ham centerpiece, plus a bonus side dish recipe, Asparagus with Hollandaise Sauce
It’s that wonderful time of year again and coloring eggs for Easter baskets and creating festive games for the egg hunt adds more joy to the occasion.
As we prepare for Easter Sunday and add sweets to the Easter egg hunt, I have to admit my favorite candy to drop in the basket has always been the long-eared cottontails.
Did you know
Over 90 million chocolate Easter bunnies are made each year and over 50% of children grab the rabbits first when reaching for Easter candy. Are you at all curious to know what the most popular way to eat an Easter rabbit might be? Let’s break down the first bites by percentages:
- 76% eat the ears
- 15% start biting anywhere
- 5% go for the feet
- 4% bite the tail off
After the festive basket and egg hunt, laying dinner on the table for guests is an honor. The past couple of years have been difficult as we have missed seasonal fellowship and now the gathering of friends and family is even more special than ever.
My post today is a delicious ham with a simple glaze. This can be whipped up in an hour and the asparagus recipe below is not only delicious, but it’s also a gorgeous side dish that is sure to please. Both recipes are printable for your convenience.
boneless ham with brown sugar pineapple glaze
Ingredients:
1 16 ounce can crushed pineapple- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 1 4 pound boneless fully cooked ham
Directions:
- In a small saucepan stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
- For fully cooked ham, bake in a 350-degree oven for about 10 minutes per pound. For a partially cooked ham, bake for 20 minutes per pound.
- Place ham cut-side down in baking pan, brush with glaze and tent with foil. This will keep your ham moist and full of juice.
- If you are going to score the ham, now is time, *see below. Brush the ham with glaze and baste it with the pan juices about every 20 minutes, replacing the foil each time before closing your oven.
- To finish, remove foil and brush the ham with glaze and pan juices one last time. Turn your oven to broil for about 3 to 5 minutes until the outside glaze is caramelized. Don’t take your eyes off of it, it can get too dark and burn quickly.
- Remove from oven and let rest for 15 minutes before carving.
*before adding glaze, score top of ham into diamonds and insert clove into the center of each diamond.
Photograph | Brent Hofacker
Our Side.
Although asparagus is a spring vegetable, it is available in the market throughout the entire year and as you can see, it is a beautiful companion for any main dish.
When choosing asparagus choose straight, firm spears uniform in size with closed tips and that have been refrigerated or on ice. They should be used within two or three days of purchase to maintain freshness. The best way to store them is to place spears upright in a small bowl or vase in about an inch of cold water.
asparagus with hollandaise sauce
Rinse asparagus, especially the tips, in cold water and snap off the woody base of each spear where it breaks easily. You will find this around the bottom third of the spear and where the woody part begins to turn tender. For aesthetics, scrape off the scales on the spears with a vegetable peeler. This gives it a clean look.
There are several ways to cook asparagus ~ Since this recipe calls for them to be gently covered in delicious Hollandaise, these are two I utilize.
Simmer: Lay the asparagus spears in a large skillet and top with 1 inch of water. Lightly salt the water and bring to a simmer. Cook, covered, for 3 to 5 minutes or until crisp-tender.
Steam: Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to steamer basket. Cover and reduce heat. Steam for 3 to 5 minutes or until crisp-tender.
hollandaise sauce
- 3 large egg yolks
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1/2 cup firm cold butter, cut into 8 pieces
- 1/4 teaspoon salt
- 1/8 teaspoon sweet paprika
- dash pepper, white or black
- Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
- Add butter, 1 piece at a time, stirring after each addition until butter is melted and sauce is thickened. Remove from heat immediately.
- Stir in salt, paprika and pepper and serve.
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